Happy Spring! The weather is great and I am loving festival season. Arizona gets a lot of crap (rightfully so) for being batshit crazy, but there are also a lot of good people here.
March is the beginning of outdoor season as you can tell from our recent pictures. I am also practicing vegan cooking in preparation for Earth Hour this Saturday. Good times.
I wasn’t a big fan of Valentine’s Day before DH. Even when I wasn’t single it was just a big con to get people spending their money. While this is still true, I am grateful for being able to be with my husband on Valentine’s Day. So many people aren’t able to be together because of our shitty immigration system and even for some who are together, celebrating togetherness means something we may not understand. To those of you separated from your hearts on Valentine’s Day: I’m sorry. This post probably seems insensitive. We know this isn’t the reality for many people and we are grateful for what we have.
Recipes at Black Market Farm
soil post at Black Market Farm
Tomorrow is Thanksgiving so I’m posting a few quick recipes I find useful.
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
*NOTE: I used Chinese 5-Spice instead of allspice for a more exotic flavor and used 1.5 cups granulated sugar and .5 cup brown sugar for molasses-ey goodness. I put aside ≈ 1 cup of the sauce for those who don’t like heat (Not-Hot Sauce). I roasted and mashed a couple of jalapeños from the garden to add to the remainder along with Pato Sauce for a spicy twist on traditional cranberry sauce.
DH used one of our pumpkins but you can use a canned pumpkin and it will turn out nicely. We made the crust but a pre-made crust will do as well.
More pictures at Black Market Farm
Oktoberfest traditionally takes place at the end of September and runs through the 1st week of October, but in AZ it’s freaking hot so we get a late start in attempt to beat the heat. It is still 108°F here in Phoenix, so we keep our daytime celebrations inside. DH and I are excited to start the German Beer season as we usually get 3 weekends packed with different city-sponsored events!
We did start celebrating last night, with a German-inspired sausage, cabbage, and potato salad dinner. We will also make pretzels sometime this weekend, so stay posted for that recipe.